TMBBQ Rating: 4.75

TMBBQ Buzz

This one was on my bucket list for about five years. Stepping inside was like stepping back in time. The people were great. Brisket: perfect. Sausage: perfect. Pork ribs: better than the brisket and sausge; best I've ever had. If you are serious about the cue, you must eat here.

Best time to rollout to Louie's is Saturday at opening time. You beat the line and can make it back to Houston before it kills your whole day. Their sausage has to be my #1. Can't wait till they open up their Houston location!

Stopped by Friday - Feb 5 - about 10 minutes before opening and found almost a dozen people waiting already. Watched Wayne put the flag out and greet everyone before we filed inside. Been here before but never had the BEEF RIB so I ordered one and a slice of moist (and a pound of brisket to go of course). That beef rib had the thickest crust of course pepper and seasoning. It was tender, moist and fell off the bone but I just kept seeing dollar signs on what it cost me. I know meats not cheap but I just didn't think it was worth it as good as it was. The brisket on the other hand was gold! Flavor all the way through, salty pepper crust, dripping juice and falling apart. Can't wait to warm up some of the pound I brought home for a little snack later.

Reviews

Louie Mueller Barbecue has been described as a “cathedral of smoke,” and indeed, many of the trappings of organized religion are present here: the sacramental offerings, the priesthood in their ecclesiastical red apron-robes, the flock of devoted congregants, even the disciples (Austin barbecue star Aaron Franklin credits a bite of brisket on a trip to Louie Mueller in 2002 with his own conversion to the fatty faith). At most other joints, this level of veneration…

In the words of owner Wayne Mueller, black pepper is a food group at Louie Mueller Barbecue, in Taylor. There isn’t a whole lot that it doesn’t go into, and its pervasiveness around the restaurant means it will find its way into unexpected places like your cup of lemonade, and most certainly between your teeth. When in Rome, drink it in. Three of us hit Louie Mueller early on a Friday morning. There was some…

Forty-nine years of post oak coals in the pit have smoke-cured the building, which previously housed a ladies’ basketball court and a grocery market. Louie moved in with his barbecue business in 1959; his son, Bobby, took over more than three decades ago, but not a thing has suffered from the change of hands or the progression of time. Rather, the soot-covered green paint, high ceilings, and aging business cards on the wall have elevated…